Adapted from a recipe by Xavier Herit, head bartender, Daniel, New York, New York
- 1 ounce Grand Marnier
- 1/2 ounce peach purée*
- 1/2 ounce fresh orange juice
- 2 ounces chilled Prosecco
- Splash of grenadine
- *Peach Purée
- In a blender, purée the flesh, including the skin, of one white peach together with two or three ice cubes and a half teaspoon of fresh lemon juice.
Shake the Grand Marnier, peach purée and orange juice over ice and strain into a chilled Champagne flute. Add the Prosecco and the grenadine.